|Initialisation date:||[ ]|
Shared Reference Notes
- Almonds > increased relative abundances of Roseburia, Clostridium, Dialister, and Lachnospira
- There were no significant differences in abundance of fecal bifidobacteria following consumption of whole almonds, ground almonds or control . - Consumption of almonds (whole and ground pooled) resulted in higher #Butyrate (24.1 μmol/g) in comparison to control (18.2 μmol/g. - There was no effect of almonds on gut microbiota at the phylum level or diversity, gut transit time, stool consistency or gut symptoms.
- Almond consumption increased the relative abundances of Lachnospira, Roseburia, and Dialister. - chopped almonds increased Lachnospira, Roseburia, and Oscillospira. - while whole almonds increased Dialister compared to control. - microbial fermentation of finely ground almonds has been shown to increase #Butyrate concentrations
- #2-methylbutyric acid is produced by bacteria when carbohydrates are limited, indicating a transfer from saccharolytic to proteolytic metabolism potentially due to increased availability of almond proteins.
- - consumption of whole or ground almonds for 4 wk had no impact on fecal #Bifidobacteria numbers; indeed, the abundance was numerically lower in the almond groups.
- [#Short Chain Fatty Acid] - ignificant increases in the SCFA #Butyrate and several VOCs after almond consumption
- [1.5] [#Urolithin A] [#Walnut]
- UA is a bacterial metabolite produced by dietary #Ellagitannins and #Ellagic acid. - These #Polyphenols are found in plant products, mainly in pomegranates, berries, walnuts, and almonds, but also in some tropical fruits, medicinal plants, and herbal teas - UA is involved in mitochondrial health, and its anti-inflammatory, anti-oxidant, and anti-apoptotic properties. - the formation of urolithins declines with age.
- almonds (dose of 42 g/day) > increase in the relative amount of #Lachnospira, #Roseburia, and #Dialister